Too many food blogs
Feb. 23rd, 2009 09:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nlbarberI'm happily buried in food blogs--the main frustration is that there are so many more great ones out there that I have no time to follow. M y problem comes, though, with my habit of clipping interesting recipes. The Web equivalent is to print 'em out, as bookmarking the pages would be overwhelming...but then the printouts are pretty overwhelming, too. And sometimes I don't print something and regret it. Like tonight...sort of.
I recently saw a recipe for brussels sprouts with sautéed onion, sprinkled with some sort of seed. Tonight, having gotten brussels sprouts, an onion, and sunflower seeds (not the right seed, I'm sure, but I had decided they were an available substitute)...I couldn't find the recipe. I'm the type of cook who really wants to have a recipe, even if I deviate from it.
But it worked out well. The onion was halved and sliced, then thrown in a pan with a little olive oil over medium high heat. When it got soft and browned on some pieces, it came out, more olive oil went in, as did the sprouts. When they developed browned spots in went some water and the lid went on to steam them tender. That done, the onions went back in, sunflower seeds, kosher salt, and a littel pepper went on top, and it was done. Very nice combination, and it didn't take all that long--longer than a straight steaming, but quicker than oven roasting. Must add this to the permanent repertoire...even without a written recipe.
I recently saw a recipe for brussels sprouts with sautéed onion, sprinkled with some sort of seed. Tonight, having gotten brussels sprouts, an onion, and sunflower seeds (not the right seed, I'm sure, but I had decided they were an available substitute)...I couldn't find the recipe. I'm the type of cook who really wants to have a recipe, even if I deviate from it.
But it worked out well. The onion was halved and sliced, then thrown in a pan with a little olive oil over medium high heat. When it got soft and browned on some pieces, it came out, more olive oil went in, as did the sprouts. When they developed browned spots in went some water and the lid went on to steam them tender. That done, the onions went back in, sunflower seeds, kosher salt, and a littel pepper went on top, and it was done. Very nice combination, and it didn't take all that long--longer than a straight steaming, but quicker than oven roasting. Must add this to the permanent repertoire...even without a written recipe.